Newbie Half Cheese Cake
Overview
After buying an oven at home, I can’t help but want to try making all kinds of things. This cake adds some cheese to the chiffon cake, giving it a cheese flavor~
Tags
Ingredients
Steps
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Pour milk into cheese and stir over water until melted. (It is recommended not to use cheese sticks like mine...it takes a lot of time to melt and there are always little lumps)
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After the cheese liquid is mixed, let it cool to room temperature, then add the egg yolks and mix.
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Melt the butter over water. When the butter becomes liquid, pour it into the cheese liquid and stir evenly.
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After sifting the corn starch and low-gluten flour, stir with a manual egg beater until there are no particles.
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Beat the egg whites, add the sugar in three batches, and finally beat until the egg whites solidify without dripping after lifting the egg beater.
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Pour one-third of the beaten egg white into the egg liquid and mix gently to avoid defoaming. After mixing is complete, pour the egg liquid into the remaining whipped egg whites and mix evenly.
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Pour into the mold and shake a few times. Preheat the oven to approximately 150 degrees and 120 degrees. The temperature is adjusted according to the situation. Add water to the baking pan, wrap the bottom of the mold with tin foil, and place in the oven. It takes about an hour to bake.
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After baking, take it out and place it upside down on the baking grid, cool it to room temperature and then remove it from the mold. Then put it in the refrigerator for about half a day. It’s also great as breakfast the next day
